Eggplant Lasagna

Eggplant Lasagna
This is the only way I will eat lasagna. Seriously, I made a beef lasagna a couple months ago and I didn’t care for it and I used to love beef lasagna. So I hope you guys will like this recipe as much as I do! Please leave me comment too!






Olive Oil
2 Large Eggplants (2 lbs.)
About 3 18 oz. cans of marinara sauce
16 oz. cottage cheese
2 1/2 cups shredded mozzarella
1 egg
Package No-Boil Lasagna Noodles


Eggplant Lasagna   Eggplant Lasagna



Preheat oven to 375 degrees F. Line 1-2 baking sheets with parchment paper and drizzle with olive oil. Slice eggplant lengthwise, about 1/3 inch thick. Place on baking sheet and drizzle olive oil over eggplant slices. Place in oven for 20 minutes or until lightly browned.

Line a 9×13 square baking dish with parchment paper, making sure it covers all sides.

Place cottage cheese in a food processor, or you can place it in a medium bowl and use a hand blender, and puree cottage cheese. Add egg and blend. Then add 1/4 cup of cheese and salt and pepper and blend again until all is combined.

Spread 1 1/4 cup marinara sauce in baking dish. Lay noodles side-by-side on top of sauce. Layer half the cottage cheese mixture and then half of the eggplants on top. Then layer with a third of cheese. Spoon 1 1/2 – 1 3/4 marinara sauce over cheese and then layer again with noodles. Layer with the rest of cottage cheese mixture and eggplant. Layer with another third of cheese. Spoon 1 1/2 – 1 3/4 marinara sauce over cheese and then add another layer of noodles. Spread desired amount of marinara sauce over noodles (some people like a lot and some like just a little on top) and fold the parchment paper over to cover the lasagna. Cover the top of baking dish tightly with foil and place in oven for 35 minutes. Remove foil and add remaining cheese on top and bake for 10-15 minutes or until it starts to bubble. Let cool for 10 minutes.

Eggplant Lasagna